Fruit is sourced from a number of vineyards in the Awatere and Wairau Valleys of Marlborough. The sites are all different making their own unique impression on the final blend. All of the vineyards are low yielding, shoot and fruit thinned, and leaf plucked to ensure flavour ripeness.
Cold soak techniques were employed to aid and optimise fermentation. Temperatures were allowed to reach 32˚C to add complexity. Post pressing, the majority of the wine went directly to oak barriques, the remaining wine was put to barrel after an extended time in tank on lees. A total oak maturation period of ten months occurred before the wine was blended, filtered and bottled.
This wine has a perfumed bouquet of ripe cherries and raspberry fruits - hallmarks of Marlborough Pinot Noir. On the palate the wine displays ripe fruit with complex savoury and spice elements. Soft, silky, fine-grained tannins provide structure and definition, yet also allow for the wine to be consumed young.